Sherry Bloody Mary

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Created by bar manager Leo Robitschek of the Bar at the NoMad Hotel, our 2014 winner for Outstanding Bar Program, this sherry-anchored Bloody Mary doubles up on veggies by featuring beet juice along with the classic tomato juice.

Ingredients

2 ounces Amontillado sherry

4 ounces tomato juice

½ ounce beet juice

½ ounce Worcestershire sauce

⅛ ounce Tabasco sauce

3 dashes Maggi Liquid Seasoning

Pinch of salt and pepper

Lemon wedge and celery stalk for garnish

Method

Stir together the sherry, tomato juice, beet juice, Worcestershire, Tabasco, Maggi, salt, and pepper in a cocktail shaker. Strain into a highball glass filled with ice. Garnish with the lemon wedge and celery stalk.